Tandoori Chicken and Rice Casserole
This week is so exciting for our family because this Saturday we’re leaving on our winter vacation. Every year we take a vacation to somewhere beautiful, cold and snow covered to escape the heat and humidity of the Florida winter. It’s such a nice little escape and something we look forward to every year.
Going on vacation before Christmas means we had to get everything ready for the holidays a week early. I’m such a procrastinator, I usually wait until the last minute to get all my shopping done. But it was so nice having a deadline well before the holidays to have everything done. I spent the whole weekend shopping, wrapping and decorating.
We’ll be in a little cabin in the mountains with a full kitchen, so I still have some menu planning to do for next week. Since we’re driving, I’m also going to make sure I have some easy options I can keep in the freezer. My kids especially love easy breakfast and lunch items that can be heated quickly. Things like frozen breakfast sandwiches, chicken tenders and pizzas make fast, easy options that are a special treat for vacation.
Because the week before vacation is so busy, I want to keep our dinners as simple as possible. Last night I made this simple Tandoori chicken and rice casserole. It’s a easy, delicious and a filling meal that the whole family will love.
This isn’t a traditional cheesy, creamy casserole, it’s more of a chicken and rice dish that’s served in a casserole dish. My family doesn’t really like traditional casseroles, so we keep our casseroles super simple.
To start this recipe, I take either rice that I’ve cooked, or pre-made rice and add it to a large mixing bowl. Next, I take green peas, red onion, red bell pepper, and carrot and heat them until they are tender crisp in a skillet with a touch of olive oil.
While the vegetables are sautéing, I prepare the Saffron Road Tandoori Seasoned Chicken Nuggets according to package directions in the oven. When the vegetables are tender crisp, and the chicken is done, I combine it with the rice in the large mixing bowl and turn it out into a small casserole dish.
This is easy peasy. The seasonings from the chicken nuggets combine with the rice, and make it so flavorful. The added vegetables give even more flavor and some nutrition. You can use the vegetables I have listed in the recipe, or add any other combination you like too.
I start with a package of Saffron Road Tandoori chicken nuggets. These little tasty chicken nuggets are a great example of one of the many products available in your grocer’s freezer aisle that make wonderful family meals like this one.
You can find all kinds of ingredients to make family dinners like this in your grocer’s freezer aisle. There are many different varieties of Saffron Road products that are great starters to recipes like this one. You can also find tons of ingredients for simple breakfasts, lunches as well as lots of other fast and easy dinners.
Don’t overlook the dairy aisle either. From fresh fruit juices to delicious cheeses and tasty cinnamon rolls. You are sure to find items to make life simpler and more delicious!
And for more mealtime inspiration, visit www.EasyHomeMeals.com and follow on Facebook, Twitter, Pinterest and Instagram too!
Tandoori Chicken and Rice Casserole
- 1 package Saffron Road Tandoori Seasoned Chicken Nuggets, 8 Ounce
- 3 cups cooked rice
- 1 cup peas from frozen, thawed
- 1/4 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped carrot
- 2 tablespoons freshly chopped Italian parsley
Prepare Saffron Road Tandoori Seasoned Chicken Nuggets according to package directions.
Sauté carrots for 3 - 4 minutes in a little olive oil. Add peas, onion and red bell pepper and cook until tender crisp, about 5 minutes.
Combine Saffron Road Tandoori Seasoned Chicken Nuggets, salted vegetables and cooked rice in a large bowl. Mix well and spoon into a casserole dish. Garnish with Italian parsley.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post is sponsored by The National Frozen and Refrigerated Foods Association (NFRA). I was compensated for my time. All opinions are 100% mine.